← All recipes

🍲 Aromatic Fish Curry Soup

423 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 1 chili pepper
• 4 slices ginger
• 1 stalk lemongrass
• 2 tbsp vegetable oil
• 1 tbsp yellow curry paste
• 250 ml coconut milk
• 600 ml fish stock
• 250 g salmon fillet
• 250 g monkfish fillet
• 1 carrot
• 2 stalks celery
• 1 zucchini
• salt
• cayenne pepper
• dill tips (for garnish)

Instructions

1. 1. Peel the garlic clove and slice it thinly.
2. 2. Wash the chili pepper and cut it in half lengthwise.
3. 3. Lightly crush the lemongrass with the flat side of a knife to release the flavors.
4. 4. Heat oil in a pot and sauté the garlic, chili, lemongrass, and ginger.
5. 5. Stir the curry paste into the spice mixture.
6. 6. Deglaze the mixture with coconut milk and fish stock.
7. 7. Let the soup simmer gently on low heat for about 20 minutes.
8. 8. Rinse the salmon and monkfish under running water.
9. 9. Pat the fish dry with kitchen paper.
10. 10. Cut the fish into bite-sized cubes.
11. 11. Wash the carrot, celery, and zucchini.
12. 12. Peel the carrot and clean the celery.
13. 13. Slice the vegetables into thin rounds.
14. 14. Strain the soup through a fine mesh sieve into a clean pot to remove the spice remnants.
15. 15. Add the sliced vegetables to the clear soup.
16. 16. Cook the vegetables on low heat for about 5 minutes.
17. 17. Add the fish cubes to the soup.
18. 18. Let the fish cook gently on low heat for about 5 minutes.
19. 19. Season the soup to taste with salt and cayenne pepper.
20. 20. Serve the soup garnished with fresh dill.

Nutrition per serving

• kcal: 423
• Protein: 35 g · Fett/Fat: 27 g · Carbs: 8 g